What does the term 'agitation' refer to in the coffee brewing process?

The term 'agitation' in the coffee brewing process specifically refers to the mild disturbance of the coffee grounds during brewing. This process enhances the extraction of flavors and aromas from the coffee grounds into the water, allowing for a richer and more complex flavor profile in the final brew. Agitation can occur in various brewing methods, such as when water is poured over coffee grounds or during methods that involve stirring.

In contrast to this, cooling the coffee grounds, stirring the coffee after brewing, or filtering coffee beans do not align with the definition of agitation within the context of brewing. Cooling would actually reduce the rate of extraction rather than enhance it, stirring after brewing pertains to mixing the already processed coffee, and filtering is a step concerned with separating the liquid from the grounds rather than influencing the extraction process. Understanding all these distinctions helps emphasize how agitation specifically contributes to extracting the desired flavors during the brewing phase.